Preparation:

• Use a peeler to remove the outer orange peel and dry overnight in the oven with the door slightly open at 90 °C. Pulverize in a blender.

Preparation:

• Soak the gelatine in water.
• Heat 30 ml orange juice and dissolve the squeezed out gelatine in it. Pour the remaining orange juice into the mixing bowl of a food processor and start stirring with a whisk. Increase the speed and pour in the gelatine orange juice in a thin thread. Beat for 10 minutes until an airy mixture has formed.
• Cover and keep in the fridge until ready to use.

Preparation

• Cut the pumpkin in half and scrape out the seeds with a spoon. Fill the halves with the butter and aromatics, place back on top of each other, wrap in aluminum foil and bake in the oven at 180 °C for 1 hour. Then remove the herbs, remove the flesh from the skin and puree finely in a blender.
• Toast the dry carnaroli rice in a frying pan, pour in the vegetable stock, season with a little salt and simmer until just cooked. Stir in the pumpkin puree, butter and Parmesan, season with lemon juice, cover and leave to rest a little longer.

Serve the risotto in deep plates; finish with the orange mousse, kefir and orange powder.